This zucchini pizza casserole turns humble zucchini into a comforting, cheesy meal that tastes like pizza in a lighter form. It’s layered with savory meat, tangy marinara, and bubbling mozzarella. The crust-free dish smells of garlic and herbs while the top browns to golden, gooey perfection. It’s great for weeknights, potlucks, or when you crave pizza without the carbs.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 355 kcal
- Protein: 28 g
- Carbohydrates: 10 g
- Fat: 23 g
- Fiber: 2.5 g
- Sugar: 4 g
- Sodium: 520 mg
Why Make This Zucchini Pizza Casserole
This casserole gives you all the flavors of pizza—tomato, Italian herbs, melted cheese—without the dough. Zucchini adds a mild, slightly sweet base and keeps the dish lighter and moist. It’s an easy one-pan bake that fills the house with a warm, savory aroma. You can swap the meat or cheese to match your diet, and leftovers reheat well for quick lunches.
How to Make Zucchini Pizza Casserole
Follow simple steps: prepare vegetables, brown the meat and simmer the sauce, layer zucchini and sauce with cheese, then bake until bubbly and golden. The result is tender zucchini, rich meat sauce, and a stretchy cheesy top with a crisp, golden edge.
Ingredients:
- 4 medium zucchinis, sliced
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Wash and slice the zucchinis into even slices. Chop the onion and measure the cheeses and sauce so everything is ready.
Step 2: Sautéing & Browning
In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and cook until softened and fragrant. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon. Drain any excess fat.
Step 3: Simmering the Sauce
Stir the marinara sauce and Italian seasoning into the browned meat. Season with salt and pepper to taste. Let the sauce simmer for a few minutes so flavors meld and the sauce thickens slightly.
Step 4: Assembling & Layering
Grease a baking dish. Arrange half of the sliced zucchini in a single layer on the bottom of the dish. Spoon half of the meat sauce over the zucchini and sprinkle with half of the shredded mozzarella.
Step 5: Repeating Layers
Add a second layer of the remaining zucchini. Spread the rest of the meat sauce over this layer and top with the remaining mozzarella.
Step 6: Topping & Seasoning
Sprinkle the grated Parmesan cheese evenly over the top. Add a little extra black pepper or a pinch more Italian seasoning if you like.
Step 7: Baking Covered
Cover the baking dish with foil and bake for 30 minutes. This helps the zucchini soften and the flavors meld.
Step 8: Baking Uncovered for Color
Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden and the edges brown slightly.
Step 9: Cooling & Resting
Let the casserole cool for a few minutes before slicing. This helps it set so portions hold together.
How to Serve Zucchini Pizza Casserole
Serve warm, sliced like lasagna or a casserole. Garnish with fresh basil or chopped parsley for color and brightness. It pairs well with a simple green salad, roasted vegetables, or garlic bread if you want more carbs. For a lighter meal, serve with a crisp arugula salad and lemon vinaigrette.
How to Store Zucchini Pizza Casserole
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat single portions in the microwave or oven until warmed through.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes for even warming and to revive the crispy edges. Microwaving is fine for quick meals but may soften the zucchini.
Expert Tips for Perfect Zucchini Pizza Casserole
- Prevent watery zucchini: Salt sliced zucchini lightly and let it sit on paper towels for 10 minutes, then pat dry. This draws out excess moisture.
- Even slices: Slice zucchinis uniformly so they cook evenly. A mandoline helps.
- Cheese melt: Use whole-milk mozzarella for the best melt and stretch. Low-moisture mozzarella works well too.
- Drain the meat: Remove excess fat after browning to avoid greasy casserole.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake when ready—add 5–10 extra minutes to baking time if it’s cold from the fridge.
- Flavor boost: Add a clove of minced garlic to the onions, or stir in a splash of red wine to the sauce while simmering.
- Crisper top: For a golden top, broil for 1–2 minutes at the end—watch carefully to avoid burning.
Delicious Variations
- Vegetarian: Replace the meat with a mix of sautéed mushrooms, bell peppers, and eggplant. Add extra herbs for depth.
- Turkey or chicken: Use ground turkey or chicken for a leaner version.
- Spicy: Use hot Italian sausage or add red pepper flakes to the sauce.
- Low-carb/Gluten-free: This recipe is already crust-free and low in carbs; use sugar-free marinara to reduce carbs further.
- Extra veg: Layer in spinach or roasted red peppers for more color and nutrients.
- Pesto twist: Swirl a few tablespoons of pesto into the sauce before layering for a basil-forward flavor.
Frequently Asked Questions
Q: Can I make this casserole vegetarian?
A: Yes. Replace the meat with chopped mushrooms, diced eggplant, or a plant-based ground “meat.” Sauté until browned and proceed with the sauce. Add extra seasoning to boost flavor.
Q: Will the zucchini make the casserole soggy?
A: If zucchini is sliced thin and not pre-salted, it can release water. To reduce sogginess, salt slices and let them drain on paper towels for 10 minutes, then pat dry. Also, avoid over-saucing each layer.
Q: Can I freeze the casserole?
A: Yes. Freeze fully cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot throughout.
Q: How can I make this lower in calories?
A: Use lean ground turkey or chicken, choose part-skim mozzarella, and use less cheese. You can also reduce the amount of oil when sautéing.
Q: Can I assemble in advance?
A: Absolutely. Assemble the casserole and keep it covered in the fridge for up to 24 hours before baking. Add 5–10 minutes to the bake time if baking straight from cold.
Q: What if I only have large zucchinis?
A: Use as many slices as needed to form even layers. Large zucchini may be wider but similar in total weight to medium ones. Adjust layers to fit your dish.
Q: How do I get a crispier top?
A: Remove the foil for the last 10–15 minutes of baking. For extra color, broil 1–2 minutes, watching closely so the cheese doesn’t burn.
Conclusion
This zucchini pizza casserole is an easy, cozy dish that brings pizza flavor to a lighter, veggie-forward bake. It’s flexible, forgiving, and perfect for busy weeknights or a relaxed weekend meal. For more low-carb ideas and a similar zucchini pizza casserole take on the recipe, check out this guide: Zucchini Pizza Casserole | Low-Carb & Gluten-Free – HOORAH to …
Give it a try—slice, serve, and enjoy the warm, cheesy comfort of pizza without the crust.
Print
Zucchini Pizza Casserole
- Total Time: 75
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting, cheesy casserole that brings all the pizza flavors without the crust, featuring layers of zucchini, savory meat, and melty cheese.
Ingredients
- 4 medium zucchinis, sliced
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Wash and slice the zucchinis into even slices. Chop the onion and measure the cheeses and sauce.
- In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and cook until softened. Add the ground beef or Italian sausage and cook until browned. Drain any excess fat.
- Stir the marinara sauce and Italian seasoning into the browned meat. Season with salt and pepper. Let the sauce simmer for a few minutes.
- Grease a baking dish. Arrange half of the sliced zucchini in a single layer. Spoon half of the meat sauce over the zucchini and sprinkle with half of the shredded mozzarella.
- Add a second layer of zucchini, spread the remaining meat sauce, and top with the remaining mozzarella.
- Sprinkle the grated Parmesan cheese over the top. Add extra black pepper or Italian seasoning if desired.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10–15 minutes until bubbly and golden.
- Let cool for a few minutes before slicing.
Notes
For a crispier top, broil for 1–2 minutes at the end. Substitute meat for veggies to make it vegetarian, or use low-fat cheese for a lighter dish.
- Prep Time: 20
- Cook Time: 55
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 28g
- Cholesterol: 70mg
